Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce: A Timeless Comfort Dessert

Bread pudding is the kind of dessert that speaks of warm kitchens, slow Sunday afternoons, and the love passed down through generations. Grandma’s old-fashioned bread pudding with vanilla sauce is a classic dish that combines simple ingredients and humble beginnings into a rich, soul-soothing treat. This recipe is a celebration of traditional baking, where nothing goes to waste and every bite brings comfort.

Ingredients

For the Bread Pudding:

• 6 cups of day-old bread (cubed; French bread, brioche, or white bread)
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 3/4 cup of granulated sugar
• 1/4 cup of brown sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup raisins (optional)
• 2 tbsp unsalted butter (for greasing and dotting)

For the Vanilla Sauce:

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Bread

1. Cube the Bread – Cut the day-old bread into 1-inch cubes. If the bread is still fresh, you can dry it in a 300°F (150°C) oven for about 10 minutes.
2. Grease the Dish – Lightly butter a 9×13-inch baking dish and place the cubed bread evenly inside.

Step 2: Make the Custard Mixture

1. In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
2. Warm the milk and cream slightly on the stove or microwave (just until lukewarm, not boiling).
3. Gradually add the warm milk and cream into the egg mixture, whisking constantly to avoid scrambling the eggs.
4. Stir in the raisins if using.

Step 3: Combine Bread and Custard

1. Slowly pour the custard mixture over the bread cubes in the baking dish, ensuring all pieces are soaked.
2. Lightly press the bread down with a spoon or spatula to help absorb the liquid.
3. Let it rest for 15–20 minutes to fully soak before baking.

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